SOURDOUGH RYE
Provided by Mark Bittman
Categories project, appetizer
Time 5h
Yield 2 loaves
Number Of Ingredients 6
Steps:
- To make the starter: In a tall, narrow, nonmetal container (a tall, narrow bowl is fine), mix 2/3 cup rye flour with 1/2 cup water, along with the tiniest pinch of instant yeast - less than 1/16 teaspoon. Cover and let sit for about 24 hours, then add the same amount of both flour and water (no more yeast). Repeat twice more, at 24-hour intervals; 24 hours after the fourth addition, you have your starter. (From now on, keep it in the refrigerator; you don't need to proceed with the recipe for a day or two if you don't want to. Before making the dough, take a ladleful - 1/2 to 3/4 cup - of the starter and put it in a container; stir in 1/2 cup rye flour and a scant 1/2 cup water, mix well, cover and refrigerate for future use. This starter will keep for a couple of weeks. If you don't use it during that time and you wish to keep it alive, add 1/2 cup each flour and water every week or so and stir; you can discard a portion of it if it becomes too voluminous.)
- To make the dough: Combine the remaining starter in a big bowl with the rye flour, the whole-wheat or white flour and 2 1/4 cups water.
- Mix well, cover with plastic wrap and let sit overnight, up to 12 hours.
- The next morning, the dough should be bubbly and lovely. Add the salt, the cracked rye and 1 cup water - it will be more of a thick batter than a dough and should be pretty much pourable.
- Pour and scrape it into two 8-by-4-inch nonstick loaf pans. The batter should come to within an inch of the top, no higher.
- Cover (an improvised dome is better than plastic wrap; the dough will stick to whatever it touches) and let rest until it reaches the rim of the pans, about 2 to 3 hours, usually. Preheat the oven to 325 and bake until a skewer comes out almost clean; the internal temperature will measure between 190 and 200. This will take about 1 1/2 hours or a little longer.
- Remove loaves from the pans and cool on a rack. Wrap in plastic and let sit for a day before slicing, if you can manage that; the texture is definitely better the next day.
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Baz Bul
[email protected]I would definitely recommend this recipe to anyone who loves sourdough bread.
Bvggg Ggfd
[email protected]This bread is a bit dense, but I like it that way. It's very filling.
Benjamib Fadhili
[email protected]I'm so glad I found this recipe. I've been looking for a good sourdough rye bread recipe for a long time.
Iqrar Khan
[email protected]This bread is great for making sandwiches, croutons, or even just eating plain. It's delicious!
De stranger Official
[email protected]I love the smell of this bread baking in the oven. It fills the whole house with a warm, inviting aroma.
Monto Bormon
[email protected]This bread is perfect for toasting. It's crispy on the outside and soft on the inside.
Jos M
[email protected]I've made this bread several times now, and it's always a hit. My friends and family love it.
Nonrman Hylton
[email protected]I'm new to baking sourdough bread, but this recipe was easy to follow. I'm really happy with how the bread turned out.
John Drew
[email protected]This recipe is a bit time-consuming, but it's worth it. The bread is so delicious.
Brooklyn G (Brooklyn)
[email protected]I love the tangy flavor of this bread. It's perfect for a hearty breakfast or lunch.
Indika M
[email protected]This bread is perfect for sandwiches. It's sturdy enough to hold up to all your favorite fillings.
Okpu Justice
[email protected]I'm not a huge fan of sourdough bread, but this recipe changed my mind. It was delicious!
carmen neels
[email protected]This recipe is a keeper. I'll definitely be making this bread again and again.
Harano Abeg
[email protected]I had some trouble getting the bread to rise, but it eventually turned out fine.
Isiaka Opeyemi
[email protected]The bread was a little too sour for my taste, but I still enjoyed it.
Crystal Blair
[email protected]I'm so glad I found this recipe. I've been wanting to try sourdough rye bread for a long time, and this one didn't disappoint.
Llorenté McGregor-North
[email protected]This bread was a hit at my party. Everyone loved it.
Supreme Wisdom
[email protected]I've tried many sourdough rye bread recipes, but this one is by far the best. The flavor is incredible.
Realvibez entertainment 254
[email protected]This recipe was easy to follow and the bread turned out great. I'm definitely going to make it again.
Khulekani Dladla
[email protected]The sourdough rye bread turned out amazing! The crust was perfectly crispy and the inside was soft and chewy. The flavor was tangy and delicious.